Sheet-pan garlic chicken & potatoes

Ingredients

• 4 bone-in, skin-on chicken thighs, about 2 lb
• 680 g potatoes, cut into even 2 cm-thick wedges
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried rosemary
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 lemon, cut into wedges
• 8 g chopped parsley, for serving

Let’s make it

1. Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment rated for this temperature.
2. Toss potatoes with 2 tbsp oil, half the garlic, rosemary, and half the salt and pepper. Spread on the pan and roast for 15 minutes.
3. Pat chicken dry. Rub with remaining oil, garlic, salt, and pepper. Add skin-side up to the pan, keeping potatoes in a single layer.
4. Roast for another 30–40 minutes, turning potatoes once, until chicken reaches 165°F (74°C) and potatoes are tender. Allow extra time if needed.
5. Rest chicken for 5 minutes and serve with lemon wedges. Sprinkle with parsley.